Fall! I love this season for the beauty of the landscapes when the trees change color. I like to prepare my children's Halloween, wear big sweaters and drink pumpkin lattes while enjoying the warm rays of the afternoon sun. What I love most about this season is cooking, which is meant to be comforting. I prepare 3 different squashes on the BBQ and then give you a host of ideas for eating them. I even tell you how to cook your pumpkin the day after Halloween.
Peppered squash
Preparation time: 2 min
Cooking time: 35-40 min
Ingredients :
· 1 peppered squash
· Virgin sesame oil
· Dry marinade Argentina from BBQ Quebec
· Salt
Preparation :
· Preheat the BBQ to a temperature of 400°F, with an indirect zone.
· Cut the squash into quarters.
· Remove the filaments and seeds.
· Brush with virgin sesame oil.
· Sprinkle with Argentina dry marinade.
· Cook over indirect heat for about 35 minutes, or until meat is tender.
· Salt to taste.
Butternut squash :
Preparation time: 2 min
Cooking time: 1h - 1h10
Ingredients :
·1 butternut squash
· Avocado oil
· BBQ Québec Caribbean Dry Marinade
Preparation :
· Preheat the BBQ to a temperature of 400°F, with an indirect zone.
· Cut the squash in half lengthwise.
· Remove the filaments and seeds.
· Brush with avocado oil.
· Sprinkle with the Caribbean dry marinade.
· Cook in an indirect zone, ideally on the top grill of the BBQ, for about 1 hour, or until the flesh is tender.
· Remove the skin.
Spaghetti squash
Preparation time: 2 min
Cooking time: 1h - 1h10
Ingredients :
· 1 spaghetti squash
· Avocado oil
· Dry marinade California from BBQ Quebec
Preparation :
· Preheat the BBQ to a temperature of 400°F, with an indirect zone.
· Cut the squash in half lengthwise.
· Remove the filaments and seeds.
· Brush with avocado oil.
· Sprinkle with California dry marinade.
· Cook in an indirect zone, ideally on the top grill of the BBQ, for about 1 hour, or until the flesh is tender.
· Using a fork, separate the flesh from the skin, pulling gently to form “spaghetti” shaped filaments.
Tips:
· As with pumpkin, pumpkin seeds can be roasted. A little oil, salt and pepper, or even your favorite spices can coat them. Spread on a baking sheet and bake at 300°F for 20-30 minutes, turning a few times.
· The best oils to use on the BBQ are avocado, grapeseed or sesame oil. Olive oil has a lower melting point and tends to burn.
· Do you like the smoky taste? Why not smoke your squash by adding wood chips at the beginning of cooking!
· You are games ? Why not cook your squash on a rotisserie! You could even stuff it before cooking (cooked quinoa, goat cheese, black garlic, French shallots, fresh herbs).
· Pumpkin could also be cooked on the BBQ, in the same way, but cut into quarters. However, I would avoid seasoning it, so that I can use it for both savory and sweet recipes.
· Pumpkin puree can be frozen for later use.
Recipe ideas:
· Salads (I love this fall salad: cubed roasted butternut squash, arugula, spinach, goat cheese, walnuts, apples, balsamic vinaigrette, dijon mustard, maple syrup…) and in pasta salads.
· Soups (Thai-inspired butternut squash soup: pureed butternut squash, vegetable broth, coconut milk, red curry, grilled garlic and onions, salt, pepper. Even better, this soup is topped with chicken, thinly sliced carrots, thinly sliced green onions, edamame and rice vermicelli to make a complete meal.)
· Vegetable soups.
· In purée (as a replacement for potatoes in shepherd's pie, to decorate your plates before placing meat on them, base for vegetable and chickpea patties, base for sauce for your pasta (it imitates the color of cheese well for the mac n' cheese ).
· As an accompaniment simply (cubes, quarters).
· As a garnish (small cubes).
· Spaghetti squash is a great substitute for pasta in your favorite recipes.
· As for pumpkin, it is a hit with the Gâteau seasoning in lattes, pumpkin-chocolate breads, cupcakes , pies and other fall delights!
Happy fall and happy BBQ to all!